Step 1

Preheat the oven to 180C.

Step 2

In a large saucepan, fry the leeks and thyme in oil until softened.

Step 3

Add the mushrooms and chicken and cook until the chicken is browned.

Step 4

Add 50g flour and stir well to combine.

Step 5

Season with salt and pepper and stir in 250ml chicken stock and 150ml dairy free cream alternative.

Step 6

Pour the mixture into a pie dish.

Step 7

Roll out the pastry and place on top of the pie.  Cut to fit with scissors - remember the pastry will shrink as it cooks so be generous.  Cut a cross in the middle and brush with the beaten egg, if using.

Step 8

Bake in the oven for 30-40 minutes, until the pastry is golden.